Description
Experience the vibrant flavors of summer with this easy Summer Garden Pasta, brimming with fresh vegetables and aromatic herbs. Perfect for warm days, this dish can be enjoyed warm or as a refreshing chilled pasta salad. Gather your loved ones around the table for a delightful meal that celebrates seasonal produce and simple cooking!
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 cup bell peppers, sliced (any color)
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes, zucchini, and bell peppers to the skillet. Cook until the vegetables begin to soften.
- Stir in fresh basil and cook for an additional minute.
- Toss the drained pasta into the skillet with the vegetable mixture, ensuring everything is well combined.
- Remove from heat and sprinkle freshly grated Parmesan cheese on top. Season with salt and pepper to taste.
- Serve immediately or chill for a refreshing pasta salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (220g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg